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| Gashi curry for dosa |
Gashi recipe was invented by a chef who was working in a hotel. All loved the dish and requested the chef to cook the recipe at their home. As the recipe got shared it got altered. Some use tomato instead of tamarind.
Serves- 5 people
Ingredients
- Carrot - 1 cup
- Beetroot - 1/2 cup
- Onion - 1 medium
- Grated coconut - 1 fistful
- Tamarind- small piece
- Byadgi chilly - 3 (less spice)
- Coriander seeds - 1 tsp
- Garlic - 3 cloves
- Clove - 2
- Cinnamon - small piece
- Oil - 4 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 2 sprig
- Salt as per taste
Method
- Chop the carrot, beetroot, onion into cubes.
- Add them in a pressure cooker, pour water till vegetables immerse in water. Pressure cook for 2 whistles on high flame.
- In a pan, pour 2 tsp of coconut oil, add 3 byadgi chilly and fry for a minute. Remove and keep aside.
- In the same pan, add 3 garlic cloves, 1 tsp coriander seeds, 2 cloves, cinammon piece and fry till garlic cloves turn golden color. Remove and keep aside separately.
- In the same pan, add in 1 fistful grated coconut and fry till golden color. Remove and keep aside separately.
- For masala preparation, grind coconut, chilly, tamarind to fine paste adding little water.
- Once masala is done now add coriander, cinnamon, garlic cloves and grind for 2 rounds. Remove the masala from the grinder and keep aside. Wash the grinder with little water and keep it aside for later use.
- In a pan, pour 2 tsp of coconut oil, add 1 tsp of mustard seeds, 2 sprig of curry leaves and the masala. Fry till it leaves oil.
- Then pour the cooked masala, give it a boil. Here if required add the masala water.
- Add 1 tbsp chopped coriander leaves, give it a mix and bring a boil.
- Turn off the flame and serve hot.
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Thank you
Team Amchi Vasari
#konkanirecipes
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